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Roberta Bevoni

Roberta Bevoni

Wednesday, March 26 2014 00: 00

piadina with ham cheese and zucchini

piadina with ham cheese and zucchini: a starter throughout Romagna. The piadina is on several boards of Romagna a little at all hours: accompanied by cold cuts and cheeses, is a replacement of lunch, good afternoon snack, a snack, a rich appetizer. If we produce a soft, thin flatbread (typical is to Riccione) can imbottirla with meats, cheeses and vegetables to taste and serve it rolled up like a scroll.

What is needed
Ingredient Quantity
thin flatbread (Riccione type) n. 2
baked ham gr. 150
mozzarella cheese n. 1
clear zucchini n. 2- 3
sale qb


  • Tick ​​and wash zucchini.
  • Cut into thin slices.
  • Salt the zucchini and rest lascire 15 minutes.
  • cut the mozzarella cheese slices.
  • Dry the zucchini (will hear a little delliquido vegetation) and grill them on the electric grid.


  • Put to heat the text to warm flatbread. NB: If you do not have the text you can use a non-stick pan.
  • Heat a flatbread from both sides. Remove from heat
  • Cover the piadina with a layer of grilled zucchini leaving free an edge of about 2 cm.
  • Cover with baked ham.
  • add mozzarella cheese sliced.
  • Roll the piadina on itself, starting from the edge laciato discovered, forming a roll.
  • Flatten the roll with a spatula and heat again.
  • prepare the same way also the second flat bread.
  • serve the roll piadina divided in two parts.
Saturday, March 22 2014 00: 00

Fried artichokes

fried artichokes: a second tasty and easy. In this recipe with artichokes we can decide to pastellare and fry also other vegetables and meat morsels: so we will get a second full and great taste. The use of this batter lets not absorb oil in excess: artichoke bake it slowly and evenly.

What is needed
Ingredient Quantity
artichokes n. 2
flour qb
beer cl. 33
salt, oil for frying qb


  • First prepare the batter.
  • Place in a bowl cold beer. Add a little salt and bring down in the flour while stirring with a whisk to avoid lumps.
  • We will have to use much flour until you have a thick batter that could also be fried alone in spoonfuls. Substantially must have a consistency such as to "break away" from the spoon "to" blocks.
  • Let the batter rest while we clean artichokes.
  • Clean artichokes eliminating the tough outer leaves and the tips. Use only the softer inner (hearts). Leave part of the stem attached to the artichoke that we will clean the outside of filamentous. We can also retrieve another stem, if good, thoroughly cleaning it.
  • cut artichokes in half and wash them. Soak them in a bowl with water and lemon juice.
  • cut artichokes thin wedges (from an artichoke get 10 - 12 least cloves) and stems in half lengthwise. Leave them to soak in water and lemon juice until ready to use.


  • Put plenty of oil in a small frying pan, but with high sides. We have to fry in deep oil.
  • Heat the oil on the fire.
  • While hot, put the artichokes inside the batter and stir so that they remain covered with batter everywhere.
  • When the oil has reached its temperature, withdraw with a caliper cloves artichokes covered with batter and plunge one by one in the oil. NB: this operation must be carried out calmly and the slices should be placed one by one to prevent them from sticking to each other.
  • Move with the gripper artichokes in the oil so that friggano evenly from all sides.
  • As said, the batter will favor a gradual cooking avoiding the artichokes It is to burn it to remain raw.
  • When the batter He has taken on a beautiful golden color, fried artichokes They are ready to be drained.
  • Continue so until cooked all the cloves.
  • lay the fried artichokes in a container with a paper towel to facilitate the absorption anointed excess.
  • serving fried artichokes very hot, adding, to taste, a little salt.
Saturday, March 22 2014 00: 00

Artichokes with oil, parsley and garlic

artichokes: a side dish for those who love artichokes. We prepare the artichokes sautéed with the addition of parsley, Parmesan cheese and breadcrumbs, the flavor of the artichokes is released across the board! It 'a simple recipe: the only hassle, as always when talking of artichokes, is related to their cleanliness. But other than that, do artichokes is a snap.

What is needed
Ingredient Quantity
artichokes n. 4 - 6
parsley 1 forelock
grated Parmesan cheese gr. 40
bread crumbs gr. 40
salt and pepper qb
extra virgin olive oil, butter qb


  • Clean artichokes eliminating the tough outer leaves and the tips. Cut the stem at the base of the artichoke. Also clean the shank eliminating the external part and holding the central part.
  • cut artichokes in half and wash them. Soak them in a bowl with water and lemon juice.
  • cut artichokes thin slices (from an artichoke get 10 - 12 cloves at least) and the stems into rounds.
  • Clean and wash the parsley. Chop.
  • Grate the parmesan.


  • Put a pan on the stove to warm up with some oil and a small knob of butter. Drain the artichokes from the water and place them in the pan with oil. NB: The pot must be quite large in order to contain artichokes preferably in a single layer. In this way their cooking will be more uniform.
  • Sauté over high heat, season with salt and pepper and stir. Add hot water to cover the level artichokes. and reduce heat.
  • Cook for about ten minutes.
  • Add the chopped parsley and stir.
  • Sprinkle with breadcrumbs and grated Parmesan.
  • Turn off the heat and serve artichokes with oil, parsley and garlic.
Thursday, February 27 2014 00: 00

Artichokes And Potatoes

Artichokes and potatoes: a simple and easy side dish. Potatoes are steamed to retain their good taste and artichokes, finely chopped purposes, they are quickly stir-fried. When we taste this dish feel distinct flavors of the two vegetables that still look great together!

What is needed
Ingredient Quantity
yellow potatoes n. 4
artichokes n. 2
parsley 1 forelock
salt and pepper qb
extra virgin olive oil, butter qb


  • Peel the potatoes and wash them well.
  • Cut into fairly small cubes (about cm 1x cm. 1)
  • Put nelcestello for steaming.
  • Steam cook for 30 minutes. NB: The potatoes must remain compact and crisp.
  • While the potatoes are cooking clean the artichokes.
  • Remove tough outer leaves and the tips. Cut the stem at the base of the artichoke. Also clean the shank eliminating the external part and holding the central part.
  • Cut the artichokes in half and wash them. Soak them in a bowl with water and lemon juice.
  • Cut the artichokes into thin slices and the stems into rounds.
  • Clean and wash the parsley. Chop.


  • Once cooked, the potatoes, remove from the steamer basket. Add salt and pepper.
  • Put a pan on the stove with a little oil and a small knob of butter and put to cook the artichokes, adding, if necessary, a little water. Season with salt and pepper.
  • uocere for 5-6 minutes.
  • Add the cubes of potato steamed. Stir and cook together again for a few minutes to mix the vegetables.
  • Sprinkle with chopped parsley.
  • Turn off the heat and serve.
Sunday, February 23 2014 00: 00

Cutlets Cardo Gobbo

The cutlets Cardo Gobbo are perfect for an original finger food, but they can make a good impression as a side dish or as a main dish. Here I prepared to natural, but you can also stuff it with a slice of ham or bacon to add a bit of extra flavor. The preparation is simple, once cleaned the hunchback thistle crumbs and cook in no time. It 'sa quick and tasty recipe!

What is needed
Ingredient Quantity
Cardo Gobbo n. 1
Bread crumbs gr. 40
Farina 00 gr. 100
eggs n. 2
Grated Parmesan cheese gr. 50
Lemon n. 1
Sale qb
peanut oil qb


  • Select the outer coasts, and wide, a hunchback thistle of about 3 kilos.
  • Cut into pieces of about 10 centimeters.
  • Clean the cardoon pieces with the help of a knife. Slit slightly and then "fashion shows" the ribs external filamentous.
  • Blanch the thistle in salt water acidulated with lemon juice.
  • Boil for about 90 minutes (depending on the size and type of thistle: it is beautiful cooked before).
  • Check the cooking by piercing with a fork, when the rib will be soft, remove from heat, drain and dry.
  • Gently crush the thistle chunks in order to flatten them.
  • Beat eggs, fix them with salt and pepper and add the grated Parmesan.
  • Pass the thistle pieces in flour, then in egg and then in bread crumbs.
  • If necessary, repeat the step in the egg and breadcrumbs.


  • Heat oil in a nonstick skillet.
  • Just in temperature, dip the cutlets thistle.
  • Turn a few times until you obtain a uniform golden brown.
  • Remove and deposit on paper towels.
  • Serve with lemon wedges to squeeze.

Tips and tricks

For the possible filling any affect the pieces like a sandwich, and then enter the ham, bacon or a cheese with a strong taste. With thicker pieces, instead of cutting may overlap and merge two madmen.

Wednesday, February 19 2014 00: 00

chestnut cake

The chestnut cake is a cake made with chestnut flour and is a traditional recipe of the Apennines of Tuscany and Emilia Romagna. In my house it has always been a sweet made only in autumn. My mother always expected that the bakery was available the "new flour". She bought the flour and then cook this cake while a delicious smell of rosemary wafted in the kitchen. Born as "poor" dish indeed widespread in the Apennines where chestnuts were on average available and a staple of the peasant population. It was originally made with water, then replaced with milk.

What is needed
Ingredient Quantity
Chestnut flour gr. 500
granulated sugar 2 tablespoons
XNUMX cups milk 2 / 3 glasses
pine nuts gr. 40
raisins gr. 40
rosemary 2 sprigs
extra virgin olive oil 2 tablespoons
salt, oil, breadcrumbs qb


  • Soak the raisins in warm water to revive her.
  • In a bowl sift flour chestnut. It 'good to do this operation because the chestnut flour tends to cake.
  • Add 2 tablespoons of sugar and a pinch of salt. Mix.
  • Stir in the milk slowly, stirring until you get a batter rather fluid.
  • Add 2 tablespoons extra virgin olive oil, 2 / 3 of pine nuts and raisins and mix.
  • Brush with some oil a baking dish of 24-26 cm in diameter (the cake will have to come down abbastamza). Spread the oil with the help of a brush.
  • Sprinkle the dish with breadcrumbs pulling down the excess.
  • Pour the mixture into the pan. Being rather liquid, the dough will spread evenly.
  • Decorated with pine nuts and a few needles of rosemary. Drizzle with a little oil.


  • Turn the oven in static mode to 170 °.
  • Inform the cake and cook for 30-35 minutes.
  • Il castagnaccio It is ready when the surface will be formed a light crust and some cracks.
Friday, February 14 2014 12: 36

stuffed artichokes

The Stuffed Artichokes are an excellent side dish that can also become a single plate when the filling is formed of meat or eggs. Today they fill with chopped formed from the stems of the same artichokes, bread crumbs and Parmesan cheese. Simple, vegetarian, but tasty. It is essential to have good quality artichokes because this preparation allows you to really enhance this vegetable and to make it taste the real flavor.

What is needed
Ingredient Quantity
artichokes n. 4
parsley 1 bunch
garlic 1 clove
bread crumbs gr.40
Parmesan cheese gr. 50
given plant n. 1
extra virgin olive oil, salt, pepper qb


  • Clean the artichokes by removing the tough outer leaves and the tips. Keep whole artichokes. Cut the stem at the base of carciolo. Pullire also the stem tenedo eliminating the external part and the central part.
  • Wash artichokes and stems and put the artichokes in a bowl to soak in water and lemon to prevent blackening.
  • Clean and wash the parsley.
  • Peel the home.
  • Finely chop the stems finely with the crescent.
  • Chop parsley and also ease.
  • In a bowl mix the chopped stems with chopped garlic and prezzemoli, breadcrumbs and grated Parmesan cheese.
  • Season with salt and pepper and drizzle with oil to make it creamy ripeno.
  • Take the artichokes one by one and holding them in hand allrgare the leaves with thumbs, so as to form ina central cavity.
  • Enter in the central cavity, and among the leaves, the filling pressing very well so compact it.
  • iempire so tuttii artichokes.
  • Put caciofi "standing" (ie resting on the base where we cut the stem) in a pan with high sides that poss acontenre of artichokes measure. The artichokes must indeed tovccarsi lateralmetne so as not to move during cooking.


  • Add oil, and a glass of water, into the pan of careciofi and also add the nut.
  • Put on fire and bring to cooking over low heat keeping the pan covered.
  • During cooking, check occasionally to prevent it from drying on the luquido. In this case, add more water.
  • After about 50 minutes the artichokes are cooked. THE simmer covered and keeps very soft artichokes and cook well the filling inside.
  • Serve hot.
Friday, February 07 2014 00: 00

Crescentine (or fried dumplings)

Crescentine or Ascendant is the name given to Bologna to define the fried flatbread. The recipe is the same, but the name changes: in Modena and Reggio Emilia are called "fried dumplings"; in the Po low they are called "Chisulin"; Piacenza are called "Burtlèna"; in Ferrara are the "Pinzin" and Parma "Fried Pie". It is understood that they also prepare in other areas. In just a few ingredients and simple preparation. They are eaten alone or stuffed with prosciutto, coppa, bacon rolled and soft cheese, such squaquerone.

What is needed
Ingredient Quantity
White flour gr. 500

lard (or 4 tablespoons extra virgin olive oil)

gr. 50
brewer's yeast gr. 25
XNUMX cups milk 1 / 2 glass
sale qb
Fry oil qb


  • In a bowl, mix the milk with a glass of warm water and dissolve the yeast.
  • Put the flour on a work surface and make a well in the center.
  • Inside the fountain mattere lard (or oil) and a pinch of salt.
  • Knead adding little by little the mixture of milk, water and yeast.
  • Work the mixture well to combine ingredients until you get a consistency similar to that of bread dough.
  • Make a ball, trasferirlain a bowl, cover with a cloth and let stand in a warm place for about 2 hours.
  • After this time the dovrbbe be leavened dough and then increased in volume.
  • Roll out the dough with a rolling pin until you have a sheet thickness of about 3-4 mm.
  • Cut the dough into small diamond shapes.


  • Put plenty of oil for frying in a large pan.
  • When the oil is up to temperature, fry the turbot puff a few at a time.
  • When crescentine are puffed and golden on both sides, drain them and put them to dry on yellow paper.
  • Serve hot and lightly sprinkled with salt.
Thursday, February 06 2014 00: 00

Tagliolina cake

The Tagliolina Cake is an Emiliano sweet. Originally prepared for Easter and Christmas according to a saying: "Easter par and par Nadel to vol el tajadell", but in some countries is the traditional cake for San Biagio day. The cake recipe is simple and the process is quite elaborate since joining the noodles, the pastry and a mixture of almonds, for a final result very calorie but with all the flavor and delicacy of grandmother's recipes.

What is needed
Ingredient Quantity
To make the dough:
eggs n. 2
Flour gr. 250
To make the pastry:
eggs n. 2
cake flour gr. 350
sugar gr. 150
Butter gr. 75
vanilla yeast 1 / 2 sachet
To make the coating:
almonds gr. 200
sugar gr. 200
Lemon n. 1
Liquor Bitter Almond 1 cup
Alkermes liquor 1 cup
Butter gr. 200


  • Prepare the dough with eggs and flour, pull it with a rolling pin or Grandma Duck and let stand until completely dry (30 / 40 minutes).
  • Roll it up and cut it into strips to produce the taglioline purposes (such as those from fish or broth) that should be left to dry again.
  • Prepare the pastry with flour, sugar, butter and vanilla baking powder.
  • Knead the ingredients very quickly, forming a ball and let rest in the refrigerator while you prepare the filling.
  • Wash the lemon, dry and grate the zest (yellow part only).
  • Put the almonds in a food processor with the sugar and chop the almonds finely.
  • Combine the ground almonds, sugar and lemon zest and mix well until obtaining a soft compound.
  • Turn on the oven, in a static mode, in 150 °.
  • Take back the dough shortbread and spread on a baking tray / rectangular mold.
  • Take half of taglioline and lay them on top of the pastry.
  • Covering the layer of taglioline with half of the composed of stretching almonds evenly with a spatula.
  • Make a second layer with the taglioline remaining.
  • Cover with the last half of the mixture of almonds and leveling.
  • Garnish evenly cover with 200 grams of butter curls or small pieces.


  • Bake in preheated oven and bake for about 1 now until you have a nice browning of taglioline.
  • If browning occurs too early, remove the pan and cover with aluminum foil and bake for the allotted time.
  • Turn off the oven and leave the cake to cool inside to 5 minutes.
  • A cold cake brush at will with Alkermes and bitter almond liqueur (a coffee cup each).
  • Consume at least after 24 hours, the cake is also excellent for more than a week.
Tuesday, January 28 2014 14: 29

Pancakes of St. Anthony

This recipe I discovered thanks to my mother-in-law that, according to countryside tradition, every year on January 17 preparing these fritters like devotion to the patron saint of farm animals. Are sweet fritters, made with local ingredients of the season, are born from a simple and low cost in the recipe, but rich in taste and calories: ideal to warm the coldest days of the year.

What is needed
Ingredient Quantity
Chestnut flour 5 tablespoons
flour OO 1 spoon
sugar 1 spoon
Apple n. 1
Orange (thick skin) n. 1
sultanas gr. 50
Latte qb
Peanut Oil qb


  • Thoroughly rinse the orange and let it soak in water for about an hour, changing the water a couple of times.
  • Put the raisins in a covered cup of warm water.
  • Peel the apple, cut it into thin slices first, then into small pieces.
  • Drain the orange, dry and finely grate the peel (NB: only the colored part, avoid the white part is bitter !!).
  • then cut the orange and squeeze it to get the juice that will be used in the dough.
  • Drain the raisins and dry dabbing with paper towels.
  • Prepare the dough by combining the two types of flour and sugar. Stir and add a little milk to mix. Form a fairly thick batter. Combine the raisins, chopped apple and grated rind.
  • Mix well and add the orange juice. Mix until you get a homogeneous mixture of a creamy consistency.
  • Let stand about ten minutes in the refrigerator.


  • Put peanut oil in a large pan and bring to the temperature for frying.
  • Take the dough by spoonfuls and dip it in the oil forming fritters.
  • Cook for a few minutes, turning a few times.
  • Put the pancakes on paper towels and sprinkle with powdered sugar.
  • serve the fritters Sant'Antonio hot. They are also excellent as a cold finger food to accompany a good port or sweet liqueur.
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